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Toasted Pecan Gingerbread Figgy Puddings (Vegan)

You've heard the name in so many Christmas songs but what the %$&# is "figgy pudding". I say you've got to try it to understand.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Puddings:

  • 3 tablespoons brandy optional
  • 1 1/2 cups dried figs stems removed and roughly chopped
  • 1/2 cup golden raisins or more figs
  • 1 cup water
  • 1 3/4 cup almond milk
  • 1 teaspoon baking soda
  • 1 cup pecans chopped
  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon orange zest or lemon
  • 2 teaspoons lemon juice
  • 1 cup all purpose flour
  • 1 1/2 cups gingerbread cookie crumbs or other cookie crumbs such as graham crackers, see note
  • 1/2 cup semi-sweet chocolate chips optional but delicious!

Nut Butter Glaze:

  • 1/2 cup smooth almond butter
  • 1/3 cup almond milk
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees F (180 C) and grease two 6-cavity extra large muffin tins (see notes) with oil. Combine the brandy (if using) with figs, raisins, water, and 1 cup almond milk in a saucepan and bring to a boil over medium high heat. Boil for 5 minutes, then remove from heat and stir in baking soda. Cover with a lid and set aside to cool down.
  2. Put pecans and coconut oil into a medium saucepan and stir gently over low heat until completely melted. Increase heat to medium high and continue stirring for about 2 or 3 minutes, watching very carefully. As soon as the nuts start to smell fragrant and darken even the slightest, remove from heat and set aside to cool.
  3. Now back to the fig mixture, use a rubber spatula to scrape it all into a blender or food processor then blend until mostly smooth. Set aside.
  4. Now for the pudding. Pour the coconut oil and pecan mixture into a large mixing bowl and add sugar; stir until mixed. Add 3/4 cup more almond milk, lemon juice, baking powder, salt, zest, and vanilla. Mix well then scrape the figgy mixture into the bowl and stir until combined. Stir in flour and cookie crumbs then add chocolate chips.
  5. Spoon mixture into your prepared pan and fill to just below the line. Bake for 18 - 25 minutes, depending on pan size, until a toothpick comes out clean. Remove from oven and cool for about 10 minutes, then invert pan over a tray and remove puddings. Serve warm with the warm glaze on top (garnish with holly leaves and berries if desired.)

Glaze:

  1. While the puddings are in the oven, add brown sugar, almond butter, almond ,milk, and salt to the same saucepan that you toasted/fried the nuts in and place over medium low heat. Bring just to a boil and cook, stirring gently, for about 1 minute until it starts to thicken. Remove from heat and stir in vanilla. Allow it to cool for about 5 minutes then serve over puddings.

Recipe Notes

If you prefer to use graham crackers or other packaged cookies but still want gingerbread flavor, just add 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon cloves to the batter. Also, obviously make sure that the cookies are vegan if needed.

 

If you don't have a large muffin tin this recipe can be baked in just about anything that's oven safe. You can use a loaf pan, a 13x9 pan, or even do micro puddings in regular cupcake pans (I've done that last one for a bigger group and they're sooooo cute!).